Monthly Archives: October 2012

Refried beans has always been my favorite side dish for fajitas or tacos, but I’ve only recently begun to experiment with other ways of preparing this inexpensive protein source. I love cumin with pintos, but not everyone is as fond of it as I, so using less (or none) may be in order if you’re not a fan. I’m sure this dish would also work well in a Crockpot.

These pinto beans are great on their own, but I like them best served over rice or mashed potatoes.

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If you can’t tell from the recipes I’ve posted so far, breakfast is my favorite meal of the day. Blueberry muffins have always been a favorite, but most bagged mixes have wheat, soy, dairy or eggs — all the stuff we can’t eat. I really love blueberries and don’t like feeling deprived, so I pulled some books off the shelf and started flipping through. Here’s a blueberry muffin recipe I adapted from my Better Homes and Gardens cook book. The original recipe lists several varieties (blueberry, cranberry, oatmeal, poppy seed, banana, cheese), so check out the link above and experiment when you want something new.

These streusel-topped blueberry muffins are just as good the day after, so save yourself some time in the morning by baking the night before.

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Most of my breakfasts are quick and easy. That’s why this one is reserved for the weekend. It involves peeling, chopping and nearly an hour in the oven, but it’s delicious and worth the wait. Despite this recipe’s name, these potatoes are baked, not fried.

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Having to do without because of food allergies is frustrating. I grew up eating all sorts of foods to which I, unknowingly, was allergic. But I’ve discovered that my mom’s cornbread recipe works well with a few substitutions, and it’s just as yummy as it was when I crumbled it into my beef stew at the age of five.

After trying numerous gluten-free flours and baking mixes, I’ve discovered that most boxed mixes work pretty well for this recipe. Oat milk works best as a dairy substitute (the oat protein makes breads fluffier), but rice milk makes the bread too dry.

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My grandfather, known affectionately as Pawpaw, made a crazy delicious pear pie using the windfalls from his backyard tree. As for ingredients, whatever was in the fridge would do. Half a can of Sprite… in it goes. Some old roasted pecans… toss those in, too.

While I usually have a less haphazard approach to cooking than Pawpaw did, I really wanted to recreate that creamy, spicy, sweet and all-around awesome taste of his pear pie (which was more cobbler-like than anything). I haven’t yet found his secret, but here’s what resulted from my most recent attempt. I name this recipe after him, but nothing comes close to something Pawpaw cooked up for the grandkids.

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Oatmeal makes for a fast, healthy breakfast on weekdays when I don’t have much time to cook. While my older son doesn’t much like oats, I’ve concocted several oatmeal recipes that he enjoys… or at least doesn’t complain about. The rest of the family likes the sweetness of the fruits and the warmth that settles in your belly after eating this hearty porridge. So here’s one of my favorite quick breakfasts, which I often serve with chicken breakfast sausage. As always, I use local and organic ingredients when I can.

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Anyone who has been diagnosed with multiple food allergies, gluten sensitivity or celiac disease knows the difficulty of doing without. Avoiding gluten, wheat, corn, soy, peanuts, dairy, eggs or any of the other increasingly common allergens can feel like a prison sentence, and with good reason. Americans spend nearly 47 percent of their food dollars eating out, and learning that no commercially prepared food is “safe,” and that the only way to really avoid them is to prepare all of your meals at home, is daunting (source: U.S. Department of Agriculture). But you don’t have to be chained to your stove cooking unfamiliar foods. Some simple ingredient substitutions can help you enjoy the foods you crave and remain symptom-free.

One such ingredient is Ener-G Egg Replacer. Made with potato and tapioca starches, it is not only completely egg-free; it also lacks wheat, gluten, dairy, casein, yeast, soy, peanuts, tree nuts, sodium and cholesterol (source: Ener-G Foods). While this egg substitute is touted for its use in baking, a little creativity can help you enjoy foods you never thought you’d eat again.

French Toast

French toast is a fantasy for people with multiple food allergies. It has gluten, wheat, eggs, dairy and who knows what else. If you thought you’d never eat French toast again, give this breakfast favorite a try.

Making gravy without wheat, corn or milk most often creates a greasy mess that would shame your rice or potatoes. So how can you thicken your meat drippings without flour or corn starch? Simply substitute Ener-G Egg Replacer for either one and make your gravy as usual. For creamy soups, gradually whisk in egg replacer until your soup reaches the desired consistency. It couldn’t be simpler.